Author Archives: Janis Chanin

Tropical Mahi Mahi with Pineapple Salsa

07 Monday Apr 2014

Posted by in Dinner, Fish, Healthy, Quick and Easy

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Tropical Mahi Mahi with Pineapple Salsa

I recommend playing some Bob Marley while preparing this dinner, to really get you into the island spirit!

Tropical Mahi Mahi with Pineapple Salsa
Yield:  4 servings
Time:  40 minutes total

For mahi mahi:
4 filets of mahi mahi
1 cup pineapple juice
2 tbsp. smoked paprika

For pineapple salsa:
20 oz pineapple chunks, cut into small pieces (or just use the “pineapple tidbits”)
½ of a red onion, finely chopped
½ of a green bell pepper, diced into small pieces
½ of a red or orange bell pepper, diced into small pieces
5 medium tomatoes, diced into small pieces
½ of a jalapeño pepper, diced into very small pieces
1 large handful fresh cilantro, stems removed and coarsely chopped
1 tsp. sugar
1 tbsp. lime juice

For the sour cream-lime sauce:
½ cup low fat sour cream
2 tbsp. lime juice
1 small bunch fresh cilantro, stems removed and coarsely chopped

1.  Drain the pineapple (reserve the juice for the mahi mahi), cut into small pieces, and place in a medium mixing bowl.  Add all remaining ingredients for the salsa.  Toss to mix evenly.  Set aside.

2.  Pour the pineapple juice into a baking dish that is large enough to place all four mahi mahi filets without overlapping.  Place the fish into the dish, partially submerged in the juice.  Sprinkle each filet with roughly ½ of a tablespoon of smoked paprika.  Bake at 375ºF until cooked through, about 17-25 minutes, depending on the thickness of the fish.

3.  In a small mixing bowl, combine the sour cream, lime juice, and cilantro.

4.  Once the fish is fully cooked, serve topped with or alongside the pineapple salsa and sour cream-lime sauce.

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Tropical Mahi Mahi with Pineapple Salsa

Tropical Mahi Mahi with Pineapple Salsa

Champagne Strawberry Cupcakes

30 Sunday Mar 2014

Posted by in Boozy, Dessert, Fruit, Holiday

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Champagne Strawberry Cupcakes

I created these champagne cupcakes in honor of my brother-in-law’s proposal to his girlfriend last weekend.  She’s the most perfect girl for him and we’re so lucky that she’s going to soon become part of our family–seriously, this chick rocks!  Their engagement inspired this romantic recipe, made with bubbly and fresh strawberries.  These cupcakes would be a great compliment to an engagement party, rehearsal dinner, anniversary, or Valentine’s Day dessert!  The bubbles in the champagne keep the cake very light, and the best part of this recipe is that since you’ll only need a little over half a cup of champagne for the recipe, there will be plenty left over to toast with!  Cheers!

Champagne Strawberry Cupcakes
Yield: 12 cupcakes
Time:  40 minutes active;  1 hour 10 minutes total

Cupcakes:
¾ cup flour
½ cup cake flour
1½ tsp. baking powder
½ tsp. salt
5 tbsp. butter, softened to room temperature
¾ cup sugar
¾ tsp. vanilla bean paste (or vanilla extract)
3 eggs (you’ll use one yolk and all three egg whites)
3/8 cup champagne

Filling:
½ cup strawberry jam
10 fresh strawberries

Frosting:
3 tbsp. champagne
1½ tsp. milk
3 cups confectioner’s sugar
6 tbsp. butter, softened to room temperature

decorative sprinkles and/or sanding sugar
fresh strawberries for garnish, optional

1.  In a medium mixing bowl, combine the flour, cake flour, baking powder, and salt. Mix together.

2.  In another medium mixing bowl, cream together 5 tablespoons of butter and the sugar using a pastry blender. Stir in the vanilla.

3.  In a small bowl, vigorously whisk together the three egg whites and one egg yolk until pale yellow. Gently fold into the butter/sugar mixture.

4.  Add the champagne and the dry ingredients to the butter/sugar mixture a bit little at a time, alternating between the two.

5.  Bake at 350˚F for 15 minutes, or until the tops of the cupcakes spring back when gently pressed upon (or when a toothpick inserted in the middle comes out clean). Set aside to cool completely before filling.

6.  Meanwhile, dice up the strawberries into small pieces. Mix together with the jam.

7.  Once the cupcakes are cool, remove a portion of cake from the center of each cupcake. (I do this using a cupcake corer—a utensil that’s easily found in the housewares section of stores like Bed Bath and Beyond or Macy’s for about $5-10. If you do not have a cupcake corer, you can gently carve out the cupcake’s “core” with a knife.) Remove the “core”, and set aside, or gobble up immediately and enjoy the light, fluffy, moist champagne cake! Fill the hole with the strawberry/jam mixture.

Champagne Strawberry Cupcakes

 

 

 

 

 

 

 

 

8.  To make the frosting, beat the 6 tablespoons of softened butter until light and fluffy. Mix in the confectioner’s sugar, champagne, and milk. Transfer the frosting to a pastry bag fitted with a decorative tip of your liking. Pipe frosting onto cupcakes. Sprinkle with decorative sprinkles or sanding sugar. Top with fresh strawberries for garnish, if desired. And pour yourself a glass of champagne to celebrate your gorgeous cupcakes!

Champagne Strawberry Cupcakes Champagne Strawberry Cupcakes

 

 

 

 

 

 

 

 

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Tempeh Vegetable Burritos

18 Tuesday Mar 2014

Posted by in Dinner, Healthy, Quick and Easy, Vegan, Vegetarian

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Tempeh Vegetable Burritos

Are you a fan of tempeh?  I’m surprised by how many people have never heard of it.  I may never have discovered it had my mom not experimented with tons of vegan recipes when I was a kid.  Although we don’t follow a strictly vegan diet now, we still cook with many of the goodies we discovered during that phase, with our favorite being tempeh.  Tempeh is an ancient grain that’s made from fermented soybeans.  It’s fairly high in protein (about 16 grams per 3 ounces), while being relatively low cal and low in fat (170 cals and 5 g fat per 3 oz).  It’s great at soaking up flavors such as soy sauce and/or ginger, so I love tossing it into my stir fries to add some lean protein.  Here, I sauté it with veggies and wrap it up in a tortilla for a delicious, guilt-free dinner!  These healthy burritos make for a quick weeknight dinner.

Here’s what tempeh looks like if you’re unfamiliar with it.  It can usually be found in the “health” foods section of major grocery stores (near the soy products).

tempeh veggie burritos 2 Tempeh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tempeh Vegetable Burritos
Yield:  4 servings
Time:  30 minutes total

1 onion, diced
½ of a jalapeño pepper, diced into small pieces
3 cloves garlic, minced
¼ tsp. salt (I use a hickory smoked salt to add more flavor.  Regular table salt works fine, too)
1 tbsp. cumin
¼ cup soy sauce
2 tbsp. extra virgin olive oil (EVOO)
1 red bell pepper, diced
1 orange or yellow bell pepper, diced
3 zucchini, diced
2 yellow summer squash, diced
6 oz. tempeh, cut into bite-sized cubes
1 cup frozen corn, defrosted
15 oz. black beans, drained and rinsed
¼ cup scallions, diced
4 tortillas

(optional:  4 chicken breasts, diced into bite-sized pieces and sautéed in garlic, a squeeze of lime juice, and olive oil until cooked through.  Of course, this would mean the recipe is no longer vegetarian or vegan.)

1.  In a skillet or wok over medium heat, sauté the onions, jalapeño, garlic, salt, and cumin in EVOO.  Once the onions begin to soften, add in the peppers, zucchini, summer squash, and soy sauce.  Cook for another 3 minutes.

2.  Add the tempeh, corn, and black beans.  (Stir in the cooked chicken, if non-vegan/vegetarian.)  Cook, mixing occasionally, for about 5 minutes.

3.  Warm the tortillas gently in the microwave.  Place the tempeh/veggie mixture on top of the warmed tortillas.  Sprinkle diced scallions on top.

Serve with your favorite toppings such as salsa, sour cream, and/or guacamole.

Tempeh Vegetable Burritostempeh veggie burritos 6 Tempeh Vegetable Burritos

 

 

 

 

 

 

 

 

 

 

 

 

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Best Ever Chicken Marsala

11 Tuesday Mar 2014

Posted by in Boozy, Dinner

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Chicken Marsala

This is by far the best Chicken Marsala I’ve ever tasted.  I’d say it’s restaurant-quality, but honestly, it’s even better than what I’ve had at most restaurants!  The chicken is so moist and flavorful, and you’ll want to eat the sauce by the spoonful!  You may even want to get a nice loaf of crusty bread to sop up all the deliciousness of the sauce.  It truly is glorious.

Best Ever Chicken Marsala
Yield:  4 servings
Time:  60 minutes

4 boneless, skinless chicken breasts
2 cups flour
4 tbsp. extra virgin olive oil (EVOO)
16 oz. (about 4 cups) mushrooms, sliced
3 garlic cloves, minced
2 cups sweet Marsala wine*
3 tbsp. lemon juice
3 tbsp. butter, cut into pieces
½ cup fresh parsley, coarsely chopped
salt and pepper
1 lemon, sliced

* Note:  I’ve tried making this recipe with real Marsala wine, and also with the non-alcoholic marsala wine mixes such as Holland House available at the grocery store.  Both come out delicious.  If you opt to use the Holland House, use one entire 16 ounce bottle.  Whatever kind you choose to use, just be sure you actually have it on hand.  Don’t assume it’s in your pantry because you always have an extra bottle of Marsala in your pantry for when you’re craving this recipe.  Because if you assume you have it without checking, there’s a good chance you’ll end up urgently sending your husband out to the nearest (and quite sketchy) liquor store while you’re in the middle of cooking chicken.  I still owe him one for that!

Chicken Marsala

 

 

 

 

 

 

1.  After trimming away any fat, cut each chicken breast in half.  Pound with a meat mallet until thin.  Sprinkle with salt and pepper.  Dredge in flour.

Chicken Marsala

 

 

 

 

 

 

2.  Heat EVOO in a nonstick skillet over medium heat until warm.  Add the dredged chicken and cook until golden brown, about 5 minutes per side.  Once fully cooked, set the chicken aside.

Chicken Marsala

 

 

 

 

 

 

3.  Place the lemon slices in the skillet and cook on medium-high heat until seared.  Set aside.

Chicken Marsala

 

 

 

 

 

 

 

 

4.  Place the mushrooms in the skillet.  Cook over medium heat until all of the liquid released by the mushrooms evaporates and they are brown (about 8 minutes).  Add the garlic.  Off the heat, pour in the Marsala wine.  Return the skillet to the flame and raise the heat to high.  Simmer for 5 minutes.  Reduce the heat to medium-low and stir in the lemon juice and butter.  Return the chicken to the pan and allow to simmer for 5-10 minutes, until chicken is heated through and soaks up the delicious sauce.  Stir in ¼ cup of the chopped parsley.

5.  To serve, garnish with lemon slices and sprinkled parsley.  YUM!

Chicken Marsala

 

 

 

 

 

 

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Chili Dusted Sweet Potato Fries

05 Wednesday Mar 2014

Posted by in Healthy, Side Dishes, Vegan, Vegetarian

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Chili Dusted Sweet Potato Fries

 

 

 

 

 

 

 

 

Chili Dusted Sweet Potato Fries
Time:  20 minutes active;  60 minutes total

3 large sweet potatoes
1 tsp. coarse sea salt
1 tbsp. extra virgin olive oil (EVOO)
3 tbsp. chili powder
ketchup (for serving)

1.  Preheat oven to 425ºF.  Lightly spray a baking sheet/roasting pan with non-stick cooking spray.

2.  Scrub and peel the potatoes.  Cut into long, thin strips, about ¼-inch thick.

3.  Place water in a medium-sized pot and bring to a boil.  Drop potatoes in and boil for 4 minutes.  They should be partially cooked at this point.  Drain and cool slightly.  Pat the potato strips dry and transfer to the prepared baking sheet.  Lightly coat strips with cooking spray.  Sprinkle with sea salt and chili powder.  Roast at 425ºF for 40-50 minutes, until golden brown.  Serve with ketchup.

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